Professional programmes - Cuisine
The art of buffets
Know how to organise and work on the production of buffets. Know and master buffets and cocktails preparation. Learn how to set up a buffet and how to showcase the production.
Sous vide cooking
Master the pre-cooking packaging techniques and procedures to keep the ingredients quality of taste. Know how to implement the vacuum cooking regulations.
Know how to use low-temperature cooking techniques and learn the benefits of this method.
Learn how to produce traditional sauces.
MEATS: RED, WHITE, DARK AND GAME
Products knowledge: labels, sauces, breeds, husbandry regions, traceability, livestock sectors, meat cutting techniques and culinary techniques depending on the meat. Cooking methods applied on traditional recipes.
(choice of products)
Know how to choose seasonal products in a market. Know about the distribution chain and learn how to showcase seasonal products through elaborated recipes.
Learn how to create a menu, taking budget and technical constraints into account.